Black Bean Smashed Burger

• adagok: Serves 4
• aktív idő: 1 hour

Hozzávalók

1/2 cup (120 ml) mayonnaise

2 tablespoons adobo sauce from a can of chipotle peppers in adobo*, and 2 of the chipotle peppers, chopped*

2 tablespoons vegetable oil., divided. plus more as needed

1 medium red onion, finely chopped

1 teaspoons Diamond Crystal kosher salt, divided, plus more for sprinkling

3 garlic cloves, finely chopped

1 teaspoon ground cumin

A teaspoon ground coriander

8 ounces (225 g pepper Jack cheese divided

1(15-ounce/425 g) can black beans, drained and rinsed

1 large egg, beaten

1/2 cup (60g) plain breadcrumbs*

4 brioche buns; split

Butter, at room temperature,

for the buns Shredded iceberg lettuce, sliced red onion, and sliced heir- loom or beefsteak tomato, for serving

"INSTEAD OF

Adobo sauce, use sriracha or other hot sauce Chipotles, use jalapeños Pepper Jack cheese, use any

other go0d melting cheese Plain breadcrumbs, use panko breadcrumbs

Brioche buns, use plain or seeded burger buns

Útmutatók

METHOD

Put the mayonnaise and adobo sauce in a small bowl and stir to com- bine. Chill the chipotle mayo until ready to serve.

Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the chopped red onion and sprinkle with a tea- spoon of the salt. Cook, stirring often, until the onion begins to soften. about 4 minutes. Add the garlic and cook, stirring often, until softened. about 2 minutes. Add the cumin and coriander and cook, stirring, until the spices are fragrant, about 30 seconds. Remove from the heat and let cool for 5 to 10 minutes.

Meanwhile, cut 6 ounces (170 g) of the cheese from the block, slice it into 8 pieces, and set aside. Coarsely grate the remaining 2 ounces (55 g) cheese.

In a large bowl, coarsely mash the black beans with a fork. Add the grated cheese, egg, chipotles, breadcrumbs, and the remaining 1 tea- spoon salt. Add the onion mixture from the pan (reserve the pan for later) and mix until the ingredients are evenly distributed.

Divide the bean mixture into 8 portions (about ½ cup each) and roil into tight balls between your palms. Working in two batches and using fresh parchment paper for each patty, sandwich the balls between 2 sheets of parchment paper, spacing them 6 inches apart, and firmly Smash with a meat mallet or a heavy skillet to create thin, 4-inch- diameter patties.

Butter the buns. Wipe out the reserved skillet and place over medium heat. Working in batches, toast the buns, cut side down, until golden brown and warmed through, about 2 minutes. Transfer to a bak- ing sheet.

Add the remaining 1 tablespoon vegetable oil to the skillet and heat over medium-high heat. Working in batches of 3 or 4 and adding more oil if the skillet looks dry, cook the patties, undisturbed, until deeply browned underneath, about 3 minutes. Flip and cook until the edges begin to brown, about 2 minutes. Place a slice of reserved cheese on top of each patty, cover with a lid, and cook until the cheese is melted, about 1 minute. Transfer to the baking sheet with the buns.

Spread a generous amount of chipotle mayo on the cut sides of the buns. Build burgers with lettuce, 2 patties, sliced red onion, and tomato. Sprinkle the tomato with salt, then close with the top side of the buns.

Jegyzetek

I'd be Iying if I said kecping a halal diet is easy-particularly at am.e ment parks, where turkey legs, hot dogs, and burgers are the most co mon options. Enter: veggie burgers. I've eaten my fair share. and . all are created equal. As far as vegetarian burgers go, I've always fele the black bean variety reigns supreme in terms of taste. The downsida. its texture. Instead of the typically thick, borderline-gummy patty . version borrows its technique from the smashburger, yielding thin, fla- vorful patties with lots of surface area and crispy edges. And because they re so thin, a double-patty burger doesn't feel overly induigent. That said, if a single patty is more your style, feel free to adjust accordingly.